Ingredients
+Cranberry Jam:
°16 ounces of fresh cranberries
°1 cup white granulated sugar
°1/2 tsp vanilla
+Crust:
°1½ cups graham cracker crumbs
°¼ cup brown sugar
°5 tablespoons melted butter
°1 teaspoon vanilla extract
+Cheesecake Filling:
°24 oz softened cream cheese
°¾ cup heavy whipped cream
°2 tablespoons sour cream
°2 eggs
°1 teaspoon vanilla extract
°2 tablespoons cornstarch
°½ cup white granulated sugar
°1 vanilla pod
+White chocolate mousse :
°8 oz baking white chocolate bars (2-4 oz bars)
°8 oz softened cream cheese
°8 oz whip topping like COOL Whip
°cranberries: (optional)
°8 ounces of fresh cranberries
°1 1/2 cups of water
°1 1/2 cups sugar
°1/2 c sugar
*Methods
Cranberries (overnight):
Combine water and 1 1/2 cups sugar in a saucepan over medium heat. Heat the mixture until the sugar is completely dissolved, while stirring slowly. Remove from fire.
Letting mixture cool a bit before add the cranberries. Adding cranberries, stir,ring covering & refrigerate overnight.
Add 1/2 cup sugar to a shallow bowl and coat the cranberries with the sugar. Set apart to ready to decorate.
Quick Cranberry Jam:
In a saucepan over medium heat, combine the cranberries, sugar and vanilla extract. Mix well cook the cranberries, stirring often. Bake 12-15 minutes. Removing from heat 6 let cool totally.
Preheat oven to 325 degrees & greased 9 inch springform pan. You will need a large roasting tin that is larger and longer than the springform pan. (I use the aluminum foil disposables). If you're not sure how your springform pan will hold up in water, you can wrap the outside of the springform pan in heavy-duty foil from the bottom to the sides. (I recommend wrapping the outside of the springform pan in foil before adding the cheesecake crust and batter.)
Crust:
Combine graham cracker crumbs, sugar, melted butter and vanilla. Stir very well, until everything is incorporated. Press graham cracker mixture into pan, evenly all over bottom and halfway up side.
Spreading half of cranberry jam on the crust.
Cheesecake:
Begin beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
Add vanilla extract and sour cream. Mix until homogeneous.
Adding eggs, one at a time, beating after every addition. Scrape down sides and bottom of bowl and beat until combined.
Reduce speed and add cornstarch. At medium-low speed, pour in the heavy cream. Mix until combined, scrape down the sides and bottom of the bowl and mix again until smooth.
Enjoy !
